Fennel adds a delicious flavor dimension to this soup which features the slightly nutty and earthy flavor of sunchokes.

Prep time: 15 min

Cook time: 45 min

Total time: 60 min

Fennel and Sunchoke Soup
Copyright Recipe © 2021 Woodland Foods


  • 1 Tablespoon Unsalted Butter

  • 1/3 Cup Onion, medium dice

  • 1 1/2 Cups Sunchokes, peeled and sliced

  • 1 1/2 Tablespoons Coarse Cut Fennel

  • 2 Cups Vegetable Or Chicken Stock

  • 1/2 Cup Water

  • 1 Semi Select Bay Leaves

  • 3 Tablespoons Half And Half Or Heavy Cream

  • 3 Tablespoons Chives, minced fine

  • 2 Teaspoons Fresh Lemon Juice

  • Kosher Salt And Pepper, to taste


  1. In a medium stainless sauce pot on medium heat, melt the butter and add the sliced onion. Saute for 2 minutes, then add the coarse cut fennel and sliced sunchokes. Saute for 2 more minutes.

  2. Add the stock, water, and bay leaf. Let simmer for 40 minutes, then add the half and half. Stir well, and cook for another 5 minutes.

  3. Remove from the heat, and add to the bowl of a high speed blender. Add 2 tablespoons of the minced chives and lemon juice. Puree for 2 minutes until it is very smooth.

  4. Season to taste with with salt and pepper Adjust consistency if necessary with water or stock. Ladle into bowls, and garnish with remaining minced chives.